Wednesday, April 30, 2014

This is a sponsored conversation written by me on behalf of KC Masterpiece®. 
The opinions, images and text are all mine.

When KC Masterpiece® reached out to Yumology, asking me to create a unique recipe for their 35th Anniversary Blend, I was honored. Such an iconic brand with so many wonderful possibilities, my mind reeled at the thought of where to start.

In my mind KC Masterpiece® BBQ sauces embody America. They hold the spicy flavors of the West, the smoky flavors of the Plains and the sweet flavors of the South. Each bite tells a story 35 years in the making, and that got me to thinking: "What's my story, and how can I integrate my story into this celebratory recipe for KC Masterpiece®?"

Although I've lived in Kansas for the last four years, I grew up in New Mexico. In New Mexico, food comes in layers. Not just layers of ingredients, but layers of flavor.  I decided to pay homage to 35 years of KC Masterpiece® traditions by introducing their 35th Anniversary Blend to my BBQ Pork and Apple Bourbon Slaw Tostadas.

Makes: 4 tostadas
Prep time: 2 hours
Cook time: 1 hour

For the BBQ pork

1 medium sized, boneless pork loin
2 medium yellow onions
1/2 cup of bourbon
3 tbsp olive oil
1 tsp sea salt, pepper and garlic powder
1 cup of KC Masterpiece® 35th Anniversary Blend Sauce

  1. Preheat your oven to 350 degrees.
  2. Add the onions to the bottom of a French oven cooker, Dutch oven or whatever deep, oven-friendly pan you have with a lid.
  3. Place the pork loin on top of the onions and pour the bourbon over the pork loin.
  4. Drizzle the olive oil on top of the pork loin, then season it with the salt, pepper and garlic powder.
  5. Put the lid on your cooker and bake the pork loin for 45 mins - 1 hour until it is cooked completely through.
  6. NOTE: Size of pork loin and type of cooker with determine length of baking. Be sure to check your meat is fully cooked before you remove it from the oven.
  7. When the pork is cooked, remove it from the oven and dice it into bite sized pieces on a cutting board.
  8. Toss the bite-sized pork pieces in 1 cup of KC Masterpiece® 35th Anniversary sauce and set aside.

For the apple bourbon slaw

2 cups of broccoli slaw mix (usually grated broccoli stems and shredded carrots that you can buy pre-packaged)
1/4 cup apple cider vinegar
2 tbsp sugar
1 tsp black pepper

  1. While the pork bakes prep your slaw.
  2. Add the apple cider vinegar, sugar and black pepper to a bowl and whisk together until the sugar melts.
  3. Pour the mix over the slaw and toss.
  4. Allow the slaw to sit in the mix until the pork is done cooking.
  5. When the pork is finished and the loin has been removed from the cooker, add the slaw mix to the juices and onion-bourbon mix left at the bottom of the cooker. Let it sit with the lid on while you prep the rest of the meal.
  6. When you are ready to serve your slaw you will run it through a strainer first to remove all the excess liquid.

For the tortillas

8 yellow corn tortillas (you can use white, but I prefer yellow)
1/2 cup of olive oil
Sea salt

  1. Heat the olive oil in a small frying pan.
  2. When the oil is hot gently lay one corn tortillas into the oil and use a wooden spoon to push the center back down as it will bubble up.
  3. When one side has crisped and browned, flip the tortillas over and repeat frying on the other side.
  4. When both sides are crisp and browned, remove the tortillas from the oil and lay it on a paper-towel-lined plate to drain.
  5. Sprinkle each hot tortilla with a dash of sea salt.  You must do this while the oil is still hot and glistening on the tortilla or it won't stick.

For the jalapeño sour cream

1/2 cup of sour cream
1/2 fresh jalapeño seeded and de-veined

  1. Add the sour cream to a small bowl.
  2. Use a micro-blade to gently blade the meat of the jalapeño half down to the skin.
  3. Stir in the bladed juices and meat to infuse the flavor of the jalapeño into the sour cream.

For each tostada

4 tbsp of the KC Masterpiece® BBQ pork
2 tbsp of apple bourbon slaw
3 tsp of jalapeño sour cream
1 tbsp grated milk cheddar cheese
1 additional tsp of KC Masterpiece® 35th Anniversary BBQ Sauce
2 homemade crisp corn tortillas

  1. Begin to stack your tostada by placing one tortilla at the base.
  2. Add 1 tsp of jalapeño sour cream to the tortilla.
  3. Add 2 tbsp of the KC Masterpiece® pork to the top of the jalapeño sour cream.
  4. Add 1 tbsp of the apple bourbon slaw on top of the KC Masterpiece® pork.
  5. Add 1 tsp of the jalapeño sour cream to the top of the slaw then place a second tortilla on top of it.
  6. Stack the ingredients again but after the last tsp of jalapeño sour cream sprinkle grated cheese over the top of the tostada.
  7. Garnish with one final tsp of KC Masterpiece® 35th Anniversary Sauce on top of the grated cheese.
KC Masterpiece® barbecue sauce has been delivering authentic barbecue taste and creating culinary masterpieces for 35 years. For more recipe ideas, tips and tricks visit

What's your favorite recipe featuring barbecue sauce? Tell us in the comments section, but remember all comments may be displayed on other websites owned by the sponsoring brand.

Tuesday, April 29, 2014

This recipe is why I love Sundays. The rain is falling gently outside my kitchen window. My son and husband are still snuggled up together in bed, and I am preparing a warm and comforting breakfast we will all be able to enjoy as soon as they wake up.

If you haven't tried Biscoff yet, you're in for a real treat. It's not chocolatey like Nutella, rather it's a cross between peanut butter and graham crackers. I really don't know how else to explain it, but I know it makes an excellent companion for bananas, especially on top of crisp and buttery French toast.

Yumology is a contributor to the website in their Experts Among Us section.
The full recipe for our Biscoff and Banana French Toast is published on


Friday, April 25, 2014

I know. I know.
I can't find a groove for the Friday posts.
The last one was Friday Foodie Finds the ones before that were Friday Favorites.
Now we're back to Friday Favorites.
"Will she ever get her -ish together?!"

Maybe not.

For now…LINKS!

Oh, for the love of preciousness. Mini citrus cakes from my name is yeh.

Thanks to Bud Light for becoming the official sponsor of the Man Shower. If they get the shower shouldn't they get the contractions, labor, breastfeeding, and 9 months of bloat, back pain and swollen feet? Just sayin'.

The Beeroness never fails to make me feel like a total rookie in the kitchen. I mean, Homemade Stout Beer Salt? Who does that?!

For every American who has ever attempted to understand a British pastry, this info graphic is for you.

Many a Manhattan night in my 20s was spent face down in an aluminum pan of this. Thanks to the Lady and Pups for the drunken-stumble down memory lane.

SPAM fries exist and I have lost all faith in humanity.


Ronald McDonald's wardrobe got a makeover today. In related news all McDonald's employees will now be forced to wear clam diggers. McDonald's clam sandwich release TBD.

Two annoying rich people joined the "I have so much money I don't know what to do with it," club after bidding $6,500 on taking a Chocolate Chip Cookie Shot with famous pastry chef, and cronut inventor, Dominique Ansel. I plan to bid about $5.85 and make these at home for my ultra chic toddler. 

Everyone loves a good Peep show. ;)

Do you have a Friday Favorites link or recipe? Share it in the comments section below.

Have a delicious weekend, Yummies!

Thursday, April 24, 2014

My Facebook feed tells me that April is National Grilled Cheese Month.
As you can imagine images of ooey, gooey, crisp and buttery sammies have haunted me for weeks.
Seriously, I've craved a grilled cheese sandwich at least 17 times since April 1. So, today I decided to beat back my cravings in drastic fashion.

As if the creamy decadence of a simple grilled cheese sandwich wasn't enough, I paired my beautiful tribute to National Grilled Cheese month with salty crisp bacon, smokey gouda, tart whole grain mustard seeds and fresh asparagus spears.

It sounds intimidating.

Tantalizing, even.

I assure you, this little madame is worth every penny.

2 slices of french bread
1 tbsp of whole grain mustard
3 slices of bacon diced into large chunks
4 spears of fresh asparagus
3 slices of smoked gouda

  1. Take the diced bacon and cook it over medium-high heat until it browns and crisps.
  2. When the bacon is ready use a slotted spoon or spatula and scoop the bacon onto a paper-towel-lined plate so the excess grease will drain off.
  3. Snap the tough ends off of the bottoms of each asparagus spear (about 1 inch up the stalk).
  4. Reduce the heat on the bacon grease in the pan and add your asparagus spears.
  5. Cook the asparagus spears in the bacon grease until it is tender.
  6. When the asparagus is ready remove it from the grease and set it on the same paper-towel-lined plate to allow the excess grease to drain off.
  7. Remove the pan from the heat and drain off any pools of bacon grease, but do not clean the pan, allow there to be a layer of bacon grease on the bottom of the pan.
  8. Prep your sandwich by spreading the mustard on each slice of bread.
  9. Add a slice of smoked gouda on top of the mustard on each slice of bread.
  10. Lay the asparagus spears on one side of the sandwich, and the bacon on the other side of the sandwich.
  11. Lay the third slice of cheese between the bacon and asparagus and close the sandwich.
  12. Put the bacon pan back on medium-low heat.
  13. When it is warm, lay the sandwich in the bacon pan and allow it to brown on one side (about 1 minute) the flip to the other side. 
  14. Cut in half and serve.

Gouda is an interesting cheese. It doesn't melt in the same way cheddar, provolone or other hard cheeses do. It softens over the heat then melts as soon as you bite into it.  It rewards you for your innovation, patience and dedication to cheesy excellence.

Happy National Grilled Cheese Month, Yummies.

Tuesday, April 22, 2014


Yumology created this recipe after receiving free products from 
The recipe and opinions in this post are all genuine and gained from my own experiences working with this product.

Kale chips have rapidly become one of my favorite foods. Not only do they have super-antioxidant-healing-powers, but you can dress them up in so many different ways.

Baking kale chips can be tricky. You want to find a sturdy leaf that will hold up and not completely dissolve under the heat. While curly and purple kale are great for salads and casseroles, dino kale is the best leaf to use when baking your own homemade kale chips.

Dino kale, also known as Tuscan kale, is thicker than its counterparts. It's got large crevices in its leaf which hold the sauces, spices and dressings you top it with. It's full of earthy flavors and it retains its firm texture and organic flavors under heat.

I'll be honest, I hadn't ventured too far outside of dressing kale chips in olive oil and hot sauce, but when the opportunity to work with La Maison Maille's Dijon Originale presented itself, I couldn't resist attempting a Dijon and Black Pepper Kale Chip.


As described by, their creamy Dijon Originale is a classic blend dating back to the 1700s when La Maison Maille was founded. The company is founded on a rich history of perfecting the treatment of delicate mustard seeds, and their attention to detail shines through in this elegant and spicy Dijon mustard. 

Spread Maille's Dijon Originale thick onto a dino kale leaf, bake to a delicate crisp and treat yourself to a healthy and hearty snack.


1 bouquet of dino kale
1 tbsp of extra virgin olive oil
1 tsp garlic powder
1 tsp black pepper

  1. Preheat your oven to 350 degrees.
  2. Spray a cookie sheet with non-stick spray.
  3. De-vein the dino kale by gently pulling the leaves away from the thick center vein.
  4. Lay the separated kale leaves onto the cookie sheet
  5. In a bowl mix together the Maille Dijon Originale mustard, extra virgin olive oil, garlic powder and black pepper.
  6. Use a basting brush to spread the mustard along the tops of each kale leaf.
  7. Bake the dressed kale leaves at 350 for 5-8 minutes until crisp.
  8. Monitor the baking closely since kale chips can burn quickly.
  9. Remove the baked kale chips from the oven and break into bite sized servings.
Our Dijon and Black Pepper Kale Chips are excellent as an afternoon snack or alongside a hearty soup or sandwich. We hope you will try them and share your thoughts with us. We also hope you will explore the endless possibilities that Maille's Dijon Originale holds in many of your everyday recipes.

Yumology created this recipe after receiving free products from 
The recipe and opinions in this post are all genuine and gained from my own experiences working with this product.

Monday, April 21, 2014

Yumology created this recipe after receiving free products from 
The recipe and opinions in this post are all genuine and gained from my own experiences working with this product.

Summer is awesome for so many reasons, but none more so than the arrival of fresh heirloom tomatoes.  

If you've never experienced a home-grown heirloom tomato you are truly missing out. 

"Why? What's the big deal? A tomato is a tomato, right?"


Heirloom tomatoes are special. 
Not just because of their sheer magnificence in size.
Not just because of their bright, shiny exteriors clad in yellow, red and purple!
No, heirloom tomatoes are so much deeper than their exterior beauty.

They're thick, juicy and they melt in your mouth.  For me, they embody summer. 
I swear, I can eat these like apples. A little sea salt and I'm all set. 

I was recently courted by La Maison Maille, one of the finest French mustard brands in the world. Maille asked me to create two gluten-free recipes using two of their mustard products. One, was their Old Style Whole Grain Mustard.

I love mustard seeds. I don't use them enough. Maille's Old Style Whole Grain Mustard was an excellent way for me to reintroduce myself to the glory of the mustard seed. 

As Maille describes it, their Old Style Whole Grain Mustard is blended with white wine and vinegar to form a delicate paste that is incredibly versatile, pairing well with meats, cheeses and vinaigrettes. 

For this recipe I chose to make a vinaigrette out of the purest ingredients: Maille's Old Style Whole Grain Mustard, sea salt, extra virgin olive oil, lemon juice and black pepper. Tossed over grilled heirloom tomatoes and fresh cut basil, this is a salad that will transport your meal from ordinary to extraordinary.



2 tbsp extra virgin olive oil
1/2 tsp fresh squeezed lemon juice
1/4 tsp sea salt
1/4 tsp black pepper


2 large heirloom tomatoes
2 tbsp chopped fresh basil
1 tbsp extra virgin olive oil

  1. Preheat your grill to high
  2. Slice the heirloom tomatoes into large circles about 1/2 inch thick from the bottom up.
  3. Bruch each tomato slice with olive oil on the front and back.
  4. Grill the tomato slices for about 1-2 minutes on each side until a slight char forms. Do not allow the tomatoes to become mushy.
  5. Cut the tomatoes into chunks.
  6. Drain the excess liquid.
  7. Cut the basil julienne, reserve one whole leaf for garnish.
  8. Prep the vinaigrette in the same bowl you plan to serve your salad in.
  9. Add the olive oil to the bottom of the bowl.
  10. Add the Maille Old Style Whole Grain Mustard and whisk until smooth.
  11. Add the lemon juice, salt and pepper and whisk one last time.
  12. Add the tomatoes and basil to the bowl and toss all of the ingredients together.
  13. Garnish with one final basil leaf on top.

We served this salad alongside a medium cooked rib-eye. The combination of flavors was amazing thanks to the fresh and decadent richness of Maille's Old Style Whole Grain Mustard.

Yumology created this recipe after receiving free products from 
The recipe and opinions in this post are all genuine and gained from my own experiences working with this product.

Thursday, April 17, 2014

This was it, Yummies.
This was the one.
The recipe I had been dying to try since Lisa Mooney first said the words "Bella Sun Luci Sun Dried Tomatoes" to me.

You know those moments when you have flashes of brilliance you just can't wait to execute?
This was mine.
I said to myself, "How can I make something so completely unique that it will knock the socks off of the Mooney Farms family?"
Bruschetta? Been there.
Pasta? Done that.
But what about dessert? Have sun dried tomatoes ever dared to venture into the sweet territory that it usually reserved for chocolate and fruit?

< Insert the age-old argument that tomatoes are actually fruits here.>

I was convinced. My final recipe for Bella Sun Luci would be one they would never forget. I took their Sun Dried Tomatoes with Sweet Italian Basil and creamed the decadent flavors together with sugar then topped the whole thing off with a sweet balsamic syrup.

The results were astounding.
See for yourselves…


Ice Cream

1/4 cup of Bella Sun Luci Sun Dried Tomatoes with Sweet Italian Basil 
1 1/2 cups of half & half
1 1/2 cups of heavy whipping cream
1 cup of granulated sugar
1/4 tsp salt


1/2 cup of balsamic vinegar
3/4 cup of granulated sugar


  1. Add the half & half and granulated sugar to a bowl and whisk together until smooth.
  2. Add the whipping cream and stir softly.
  3. Gently fold in the sun dried tomatoes and salt.
  4. Stir for another 3-5 minutes.
  5. Remove your churning bowl from the freezer, insert it into your ice cream maker and pour the ice cream mix into it as it churns. (NOTE: Follow the instructions per your specific brand of ice cream maker)
  6. Allow the ice cream to churn for approximately 20 minutes.
  7. While the ice cream is churning prepare the sweet balsamic syrup.
  8. Add the balsamic vinegar and sugar to a stovetop pot and bring to a boil.
  9. Reduce the heat to medium-low and stir constantly for 8-10 minutes.
  10. Remove the syrup from the heat and let cool and thicken at room temp.
  11. When the churning time is complete transfer your ice cream to a freezer container and let freeze for approx. 3-5 hours.
  12. When ready, scoop ice cream and drizzle with syrup.

In celebration of our successful partnership, Bella Sun Luci has agreed to giveaway a basket of their marvelous goodies to you, my darling Yummies. In it you'll find many of the products we worked with to create the following recipes as well as the ice cream above:
Sun Dried Tomato Avocado Toast
Spicy Sun Dried Tomato Flatbread
Sun Dried Tomato Pesto and Salmon Quesadillas
Sun Dried Tomato Protein Power Bowl
Sun Dried Tomato MiniMacs
Sun Dried Bruschetta Fries

To enter for a chance to win this lovely Bella Sun Luci Gift Basket simply like Yumology and Bella Sun Luci on Twitter via the Rafflecopter entry form below.

Tasty partnerships are part of what makes every day delicious. Thank you to Mooney Farms for allowing Yumology the opportunity to explore your excellent product line.


a Rafflecopter giveaway

Wednesday, April 16, 2014

Yumology received Chobani products in exchange for the recipes created in a series of posts. 
This post is sponsored content but the recipe and opinions within it are mine.

I am consistently amazed by the power of yogurt.
I swear.
You can use it as a healthier ingredient for baking. You can make drinks with it. You can eat it by itself. And now you can even grill with it.

I was hesitant to try this recipe, but I gotta tell you, the crispy coating and flavorful tenderness that the Chobani Plain Greek yogurt created on these drumsticks have converted me to a full-time yogi. I may never use another dairy product ever again. Well, never say never, but I know I'll be grilling with yogurt much more often!


1 cup of Chobani plain greek yogurt
1 tbsp fresh thyme leaves
2 tsp of garlic powder
1/2 tsp sea salt
1/2 tsp white pepper
6 medium chicken drumsticks


  1. Allow your grill to heat for 10-15 minutes while you prep your chicken.
  2. In a large bowl whisk together the Chobani Plain Greek yogurt, thyme, garlic powder, sea salt and white pepper.
  3. Separate the yogurt dressing in half. Set one half aside for dressing and dipping once the chicken is fully cooked.
  4. Pat the raw chicken drumsticks dry using a paper towel.
  5. Use a basting brush to coat each drumstick with a layer of yogurt mix.
  6. When the grill is warm, place your yogurt-coated drumsticks on the grill.
  7. Allow the drumsticks to cook for 8-10 minutes on one side then flip them over and cook for another 8-10 minutes on the other side.
  8. Add another coat of yogurt dressing to the drumsticks each time you turn them.
  9. You should turn your drumsticks twice on each side.
  10. Make a small cut in the thickest part of the drumstick to ensure it is cooked thoroughly.
  11. Use the reserved yogurt dressing that did not interact with the raw chicken as an extra condiment when you serve your drumsticks.
Make your world a healthier place, Yummies. Start exploring the endless possibilities of Chobani products.

Yumology received Chobani products in exchange for the recipes created in a series of posts. 
This post is sponsored content but the recipe and opinions within it are mine.

Tuesday, April 15, 2014

I promise, it's called this for a reason.
This guacamole is so fresh, so flavorful, so amazing, that even the most hardened guacamole critics can be converted. Just ask Mark Larson of KWCH Channel 12 Eyewitness News.

This morning I joined Mark and the rest of the KSCW Morning Show to walk them through the steps for making this RockStar Guacamole. Take a look…

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Mark and Kara couldn't get enough. We hope you'll join them and make this recipe at home for your family and friends.


4 ripe avocados
1 roma tomato diced (remove the seeds and discard the soggy insides)
2 tsp or 1/2 of a fresh jalapeño pepper diced fine (remove the seeds and veins to decrease the heat)
2 tbsp of diced red onion
1 tbsp of finely chopped cilantro
1tsp of lime juice
1/2 tsp salt
1/2 tsp black pepper


  1. Cut the avocados in half. Remove the seed and carve the meat out of the skins.
  2. Dice the avocados and use a large fork to mash them to desired consistency. 
  3. Squeeze the lime juice into the avocado and stir again with a fork to help breakdown the avocado chunks and smooth the consistency.
  4. **NOTE: I mentioned using plain greek yogurt, sour cream or olive oil as an option to increase creaminess. If you choose to go that route you'll want to add 1 tbsp of whatever you use here in the process.
  5. Now add the diced tomatoes, jalapeño, onion and cilantro. Stir all of the ingredients together.
  6. Season with salt and pepper then stir once more.
  7. Serve with your favorite tortilla chips or substitute veggies or carrot chips to cut the carbs.

Enjoy, Yummies!

Sunday, April 13, 2014

Big fan of no bakes.
Big fan of blueberries.
Big fan of chocolate.
Big fan of cookies you can shovel into your face 10 at a time.



2 cups of sugar
4 tbsp cocoa powder
1 stick of butter
1/2 cup of almond milk
3 cups of cream of blueberry instant oatmeal (about 6 packets)
2 tbsp mini chocolate chips
1/2 cup of dried blueberries 
1 tsp vanilla extract
1/2 cup of peanut butter
1 cup of melted white chocolate chips


  1. In a large saucepan melt the sugar, butter, cocoa powder and almond milk together until smooth.
  2. Add the peanut butter and vanilla and stir until the peanut butter is fully melted.
  3. Fold the oatmeal packets into the hot peanut butter batter. I sometime use a colander to dust off the excess powder in the packets, that way you get the blueberry flavor but the sweetness isn't too overpowering. It's up to you.
  4. Fold in the blueberries and chocolate chips.
  5. Scoop one spoonful at a time onto parchment paper and allow them to cool and set.
  6. When cooled warm up the white chocolate chips/bark and drizzle it over each cookie.
  7. Allow the white chocolate to cool and set before serving. Approx. 15 minutes.

I made these about a month ago for an event I catered. They were the perfect cocktail dessert. Easy to carry, bite-sized, decadent and delicious.

Enjoy, Yummies!

Friday, April 11, 2014

In case you haven't clicked yet, this used to be Friday Favorites.
I'm changing it up a bit. Yeah, I know, I do that a lot.
Anyhoo, instead of a random collection of webby links from anything and everything around the webosphere, I'm pulling together…


Like it? I wanted to make it bedazzled but Blogger aint that cool. I also have a thing for alliteration. 

So here goes. Brace yourselves, Yummies, number one is a doozie!

Cinnamon Roll Breakfast Sandwich. And you thought the donut breakfast sandwich was boss.

Along those same lines, there is now a Peanut Butter Burger available at the Charleston Airport Bar. Not sure if this little beauty will be available year round, but apparently the head bar wench decided she needed a major comfort food one night stand and this was the love child.

Of course Oprah has her own suburban farm. Of course she does.

Butter v. Margarine. The epic battle continues at Bon Apetit Mag. Which one has the leg up this year? Read more to find out...

Tasting Table made orange juice without using oranges…Huh?

Do you have a Friday Foodie Find you just can't wait to share with the blogosphere? 
Add your link to our comments section below.


Thursday, April 10, 2014

They're pretty aren't they?

This recipe required I put my fancy-pants on and bake my bootie off.

Confession: I hate to bake! I think perhaps I have confessed this mind-blowing fact before, but in case you missed it here is it again in all it's gory glory.

I. Hate. To. Bake.

I probably should have named this blog IAmNotBaker. Fans of IAmBaker will get it. She's the baked-bakery-baking bomb. I am not. Baking requires and inherent amount on patience which I do not have. Don't get me wrong. I love to cook, grill, sauté, boil, braise, butter and blend. But bake? Ugh, no thanks.

However, as a food blogger I have to make nice with my mixer every once-in-a-while. This recipe is an instance where ol' Mixie and I kissed and made up in order to provide my pops with a pretty outrageous birthday treat.


1 box of German chocolate cake mix
3 large eggs
1/2 cup of vanilla yogurt
1/2 cup of water
1 cup of Grand Marnier orange flavored liqueur

**NOTE: This recipe uses yogurt and makes a denser version of the cake so you can dip it into the Grand Marnier and absorb the flavor.

1 cup of evaporated milk
1 cup of brown sugar
2 egg yolks
1/2 cup of butter
1 tsp vanilla extract
1 1/2 cups of flaked coconut

1/2 cup of confectioner's sugar for garnish

  1. Preheat your oven to 350 degrees.
  2. Add the cake mix, eggs, yogurt and water to a bowl and mix together until smooth.
  3. Spoon the cake mix into cupcake tins until each tin is half full.
  4. Bake at 350 for 30-35 minutes until cakes are firm.
  5. Remove from the oven and set cakes on a cooling rack.
  6. While the cakes are baking and cooling prepare the icing.
  7. Add the evaporated milk, brown sugar, butter, vanilla extract and egg yolks to a stovetop pot and cook until smooth.
  8. Pour the heated icing over the coconut and toss until well incorporated.
  9. When cakes have cooled cut the "muffin tops" off of each cupcake, leaving just the base.
  10. Dip the top of each base into the Grand Marnier liqueur until it absorbs desired amount. (Do not allow the cake to become soggy, just dip it long enough to absorb about 1/4-1/2 tsp.)
  11. Add a spoonful of room temperature icing to the top of one cupcake, then invert another cupcake on top of it to form a cake bomb.
  12. Add another spoonful of icing to the top of each cake bomb.
  13. Garnish platter with a dusting of confectioner's sugar.

Like I said. I hate to bake, but somehow it always ends up being worth the headache.

Bombs away, Yummies. 


Tuesday, April 8, 2014

Ladies and Gentlemen…
Light. Your. Grills.
It is officially grilling season. 
The snow has melted, the ice is gone, it's time to open your umbrellas, dust off your picnic tables and buy some colorful plates. 

Words cannot describe the over-the-top deliciousness of this burger. 
I grew up eating green chile on everything. Pizza, sandwiches, quesadillas. But my favorite, my absolute best childhood memories involve backyard parties with green chile cheeseburgers.

In typical Yumology fashion I have evolved my childhood burger from the plain ol' slice of American cheese, to an oozing spoonful of nacho cheese.

The best part of the nacho universe just got bizzy with the best burger on the planet to create an intergalactic explosion of flavor.

Grab a helmet!


4 lean, ground sirloin burger patties
4 sets of toasted hamburger buns
1 cup fresh roasted, chopped green chilies
1 cup of nacho cheese sauce

**Other burger toppings pictured are sliced tomato and red onion. 
Feel free to use any other toppings you like at your discretion.


  1. Preheat your grill while you form your burger patties.
  2. Yumology (okay fine, CoffeeMaker's) burger patties are seasoned with a tsp of salt, pepper, garlic powder and cumin.
  3. Rub the spices into the ground meat and form patties about 1/2 inch thick and as wide as the palm of your hand.
  4. Add the patties to the grill and cook medium to well done depending on preference.
  5. Add your burger buns to the grill and toast until crisp.
  6. I like to put a warm burger patty on top of my vegetables then add the room temp chopped green chilies to the top of the patty. 
  7. I spread the nacho cheese on the inner part of the top bun and the smooooosh it on top to create a creamy, juicy first bite.

Napkins. Lots of napkins. Or you could always sway over a pile of tortilla chips and eat whatever falls out of the burger…not that I've ever done that…ever.